Trader Vic’s Crab Crêpes Bengal from The Robert Carrier Cookbook by Robert Carrier

Ingredients

• 1 egg yolk
• ½ level teaspoon curry powder
• salt
• slivers of truffle (optional)
• 2 level teaspoons finely chopped shallots or onion
• 3 eggs
• 3 ounces sifted plain flour
• ¾ pint milk
• ½ pound crabmeat
• Monosodium Glutamate
• ½ pint thick cream sauce
• 1 tablespoon butter
• 4 tablespoons cream sauce, reserved from filling ingredients
• 2 dashes worcestershire sauce
• 4 tablespoons hollandaise sauce or 2 egg yolks
• 4 tablespoons whipped cream
• salt and freshly ground black pepper
• 1 dash tabasco
• ¼ pint dry white wine